RABBITS FOR THE TABLE 131 



If there is too much for the meals of a small 

 family and they tire of eating rabbit so often 

 it can be canned like any other meat and kept 

 in jars until wanted. Rabbit en casserole(^nd 

 in a variety of ways that will suggest them- 

 selves to any woman who has had experience 

 as a COO0 is a change from the monotonous 

 round ofoeef and lamb, beef and lamb, beef 

 and lamb through the winter. On the Pacific 

 coast rabbits are often used for making mince- 

 meat, being prepared in the same way as beef. 



The following recipes have been gathered 

 from many sources, but they by no means ex- 

 haust the possibilities in the way of rabbit 

 dishes : 



Rabbit Pie 



For rabbit pie make a rich pie crust, rolled 

 thin for the bottom and sides of the dish and 

 just patted out for the top. Line with a layer 

 of thickened rabbit gravy, one of diced po- 

 tatoes and one of meat. Alternate until the 

 top crust is ready to put on. Top with a layer 

 of chopped onions and tuck in the upper crust 

 Score to let the steam escape. Bake in a fairly 



